Step 1

Heat bacon fat or olive oil in large skillet. Add beef tips and brown on all sides. Stir often, about 6-8 minutes. Remove from pan and keep warm.

Step 2

Add one tablespoon of butter to pan over medium heat and sauté the shallots until translucent. Add the brown sugar, salt and pepper and stir. Cook 2 minutes and add the red wine, beef broth and fresh thyme. Bring to a boil, lower heat to simmer and reduce by half.

Step 3

Add remaining tablespoon of butter to the reduced pan sauce and stir over low heat. Add cooked beef tips and stir to coat. Serve over mashed potatoes, polenta or pasta of choice.